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B89-517-3m 



University of Texas Bulletin 

No. 1716: March 15, 1917 



The Principles of Menu Making 



BY 



ANNA E. RICHARDSON 

School of Domestic Economy 




Published by the University six times a month and entered as 
second-class matter at the postoffice at 
AUSTIN, TEXAS 



Monograph 



The benefits of education and of 
useful knowledge, generally diffused 
through a community, are essential 
to the preservation of a free govern- 
ment. 

Sam Houston 



Cultivated mind is the guardian 
genius of democracy. . . . It is the 
only dictator that freemen acknowl- 
edge and the only security that free- 
men desire. 

Mirabeau B. Lamar 



D. of D. 

NOV 28 191/ 



i 



K 




THE PRINCIPLES OF MENU MAKING 



The question of the daily menu is one of the most important 
ones that faces the housewife. What food shall she give her 
family to eat? In what proportion shall she give these foods to 
meet the individual needs of each member of the group ? 

Food a Necessity of Life. — Nature has provided no substitute 
for food. Food is absolutely necessary to our life. Man must 
eat to live. Common experience shows us that if the body is 
denied food for long, it wastes away, and finally death results. 
Life nourishes best where there is an abundant and suitable food 
supply. 

So well recognized is this importance of food that in making 
up the family budget, for moderate incomes, the largest propor- 
tion of the income is for food, and, if need be, as much as two- 
thirds of the income may be spent on food. 

The housewife, who in most cases does the buying for the 
family, thus has a very large share of the income to spend, and 
this must be spent wisely, if she is to get the returns due her 
family. 

Choice of Food. — Long ago when man had to utilize for food, 
roots, grains, and flesh that were at hand, choice was so limited 
that the purchasing of food was an easy matter. Now that 
facilities for transportation place most foods at our command, 
choice becomes difficult. This is still further increased by the 
fact that by special cultivation all sorts of vegetables and fruits 
are available, in and out of season. The housewife is in a 
quandary to know what to choose. 

Factors in Determining Choice. — What are some of the factors 
which must determine her choice? Are the dearest foods al- 
ways the best? By no means. High prices and high nutritive 
values do not go hand in hand. Too often exorbitant prices are 
paid for foods out of season which furnish little real nourishment. 
The important guides in determining what sort of foods we shall 
buy are (1), the use of the food in the body, and (2), the 
composition of the food. 
Uses of Food. — The chief characteristics of living bodies are 



4 University of Texas Bulletin 

the power to grow, to develop, and to move, to work and to ex- 
pend energy. Man develops from a tiny babe to the adult 
creature. During the process much energy is expended. What 
is the source of the tissue needed by him to develop and grow? 
"What supplies the energy ? 

Notice the small boy with his unbounded supply of energy 
and his insatiable appetite. The two go hand in hand. "We 
cannot build an automobile without material from which to 
construct it, nor run the machine without fuel. The human 
machine is very like the automobile. Food, then, is needed in the 
body to build up new tissue, repair waste, and furnish the neces- 
sary fuel for all energy. 

Classification of Foods. — According to the use of foods in the 
body we can classify them into 

I. Tissue Building or [Protein, Water, 

Repair Foods. [Mineral. 

Starches, 
sugars, 
Fats, 
^ Proteins, 

Under these groups all of our foods can be classified 



II. Energy Producing 
Foods. 



i 



I Carbohydrates. 



Protein foods are largely of the same material as our own 
bodies. No matter how abundant the diet, without some protein 
food, we cannot live, for there must be a constant renewal of 
broken down tissue, and only protein can build it up. 

The chief sources of protein among our common food stuffs 
are meat foods, as beef, lamb, eggs, milk, cheese and such vege- 
table foods as peas, beans, lentils, cereals. 

Water is truly a food, for the body can not live without water. 
If we are denied all food including water, we will die of starva- 
tion much more quickly than if water were taken. About two- 
thirds of the weight of the body is water. Water is present in the 
blood and all other fluids of the body. It is essential to the trans- 
portation of nourishment to the cells and to the carrying off of 
waste material. 

The body excretes about four and one-half pints of water daily 
through the kidneys, lungs and sweat glands. We thus see 



The Principles of Menu Making 5 

that a large amout of water must be taken to keep the body in 
good condition. Many of our foods contain large quantities of 
water. For example, milk contains about 87 per cent, meat 
about 50 per cent, wheat flour about 10 to 12 per cent. Even 
taking this into consideration, we need to drink about six glasses 

&f water a day. 

The Mineral constituents of the food are of vastly more im- 
portance than the average person is apt to think. If we consider 
the chemical composition of the body, we will see more clearly 
the need of mineral in our diet. 

General Composition of the Body.— (From Sherman's "Chem- 
istry of Food and Nutrition.") 

Oxygen, about 65% Phosphorus, about 1% 

Carbon, about 18% Potassium, Sulphur, So- 

Hydrogen, about 10% dium, Chlorine, Mag- 
Nitrogen, about 3% nesium, Iron, Iodine, 

Calcium, about 2% Fluorine, Silicon, all 

together less than 1% 

Recent investigation has shown that the cause of many dis- 
eases such as Rickets, Scurvy, Anaemia, and general non-develop- 
ment is due to a lack of the proper minerals in the food. The 
minerals are present in such small quantities in the food that we 
are apt to feel they are not worth considering. Though the 
amount is small, that amount is essential to proper growth and 
development, and is vital in the feeding of children especially. 

Oxygen, Carbon, Hydrogen and Nitrogen are obtained in large 
quantities from our carbohydrates, fat, and protein foods ; so no 
special provision is necessary for these. 

Calcium and Magnesium occur largely in the skeleton, but also 
are essential elements of the soft tissues and fluids of the body. 
It is estimated that about three-fourths of the ash of the body 
is calcium or lime. Rickets is directly traceable to lack of cal- 
cium, causing lack of bone development. Some foods rich in 
lime are milk, egg yolk, oatmeal, beans. The most practical way 
to assure enough lime is by the liberal use of milk in the diet 
of the growing child. 

Phosphorus compounds are universally distributed in the body, 
and are essential to every living cell. Recent experiments make 
it appear probable that much of the mal-nutrition which has been 



6 University of Texas Bulletin 

attributed to low protein diet is really due to a deficiency of 
phosphorus. Foods rich in phosphorus are egg yolk, milk, wheat, 
oatmeal, beans, peanuts, carrots. The most practical and eco- 
nomical method of securing an abundant supply of phosphorus 
is by the liberal use of milk, eggs and fresh vegetables. 

Iron is one of the most important of the ash constituents. It 
is present in the red corpuscles of the blood. Iron occurs in 
meat, egg yolk, oatmeal, cereals, spinach, prunes, raisins, and 
many other foods. 

Sodium and Chlorine. — Very little attention need be paid to 
these minerals, for we take large quantities of both with our 
food, as common salt. 

The other minerals we will get in necessary amounts in an 
ordinary mixed diet. 

Carbohydrates. — Here we take up the foods furnishing the 
energy to the body. It used to be thought that the man doing 
heavy work required large amounts of tissue building food, but 
it is now known that to work requires energy, which is supplied 
mainly by the carbohydrates and fats in our diet. 

The carbohydrates are the most abundant sources of our food 
supply. The chief ones are the simple sugars, found in fresh 
and dried fruits and honey; the true sugars, such as the cane, 
beet, maple and milk sugar ; and the starches, which are furnished 
chiefly by potatoes, cereals, bread, corn and many vegetables. 

Fats are another important source of fuel, and in cold coun- 
tries they are the principal source. Here in our temperate 
regions we do not require much fat, — not more than a tenth 
to a sixth as much as carbohydrate. Our fat foods are chiefly 
the animal and vegetable oils. 

Protein. — We find protein here as an energy food, and though 
it is essentially a builder of new tissue, yet the body is so con- 
structed that in time of need the body can utilize protein to 
supply energy also. 

Energy Measured. — We have called these foods energy-pro- 
ducing foods. How is this energy measured? It is measured 
by the quantity of heat these foods furnish the body. Within 
the tissues there is true combustion taking place, a union with 
the oxygen breathed in through the lungs. The unit by which 
we measure this combustion, is the heat unit, the Calorie. A 
Calorie is the measure of the amount of heat required to raise 



The Principles of Menu, Making 



a liter of water 1 degree Centigrade, or about a pint of water 
4 degrees Fahrenheit. 

The heat furnished by proteins, fats and carbohydrates is 
not the same, any more than is the heat furnished by wood or 
coal to an engine the same. We have the factors 4, 9, 4, which 
mean that every gram of carbohydrate used in the body furnishes 
4 calories of heat ; for every gram of fat used, 9 calories of heat 
are liberated, and for every gram of protein used, 4 calories 
result. 

It then becomes a simple matter to calculate how much energy 
a meal has furnished. Suppose we have taken 10 grams of fat, 
150 grams of carbohydrates, and 30 grams of protein at our 
mid-day meal. To determine the number of calories that meal 
furnished, multiply by the factors 9, 4, 4. It will become: 

10 grams (about V 3 oz.) of fat multiplied by 9 90 Calories 

150 grams (about 5 ozs.) of carbohydrates multiplied 

by 4 600 Calories 

30 grams (about 3 ozs.) of protein multiplied by 4. .120 Calories 



Total 810 Calories 

We see, then, that food is required for definite use in the body, 
and not just to satisfy with a delicate flavor or with a com- 
fortable feeling of fullness. If our money is not expended to 
furnish these definite needs, we are not fulfilling our duty as 
buyers. 



Food con- 
taining much 
Protein. 
Meats 
fowl 
fish 
milk 
eggs 
cheese 
beans 
peas 
lentils 
nuts 



Food con- 
taining much 
Carbohydrates. 
Breakfast 

foods 
cornmeal 
potatoes 
flour 
rice 
grits 
macaroni 
sugar 
honey 
dried fruits 



Food con- 
taining much 
Fats. 
Meat fats 
oils 
butter 
bacon 
cream 
nuts 
cheese 
chocolate 



Food con- 
taining much 
Mineral. 
Milk 
egg yolk 
lettuce 
spinach 
prunes 
raisins 
apples 
bananas 
carrots 
whole grains 



8 University of Texas Bulletin 

Factors Influencing Individual Requirements. — Besides the 
consideration of these general needs, the individual requirement 
must always be considered. 

The ordinary family of five represents varied needs. We have 
here a working man, a woman doing moderate labor, a growing 
boy and girl, and a small child. The same food and amounts 
will not meet the requirements in each case. The chief factors 
influencing the food requirements are (1) work, (2) age, (3) 
climate, (4) size, (5) sex. 

These factors are of varying importance, but each is worth 
considering. Work is the chief factor, for on this depends the 
energy expended. The man of average size doing moderate work 
will require about 3,000 calories a day, which, with hard labor, 
will be raised to 5,000 calories. The woman will require about 
•2,000 calories, while the growing child requires from 1,400 to 
1,800 calories, and the very young child needs from 900 to 1,200 
calories. 

Age brings out more prominently the necessity for a larger 
proportion of building tissue for growth, which is decreased in 
middle life. The child needs more protein and ash in proportion 
to its size than the adult, whose chief necessity is for energy and 
repair. 

Climate and size have chiefly to do with the temperature regu- 
lation of the body. They show conspicuously when we consider 
the menu of the Esquimaux, which is made up so largely of fats 
and oils. The tallow candle to the child of the far North is quite 
as great a treat as the stick of candy to our children. These large 
amounts of fat are needed simply to keep the body warm, while in 
our climate there is no necessity for so much fat. 

In the same way the size will affect food requirement, because 
of the large surface for the dissipation of body heat. The tall, 
thin man actually requires more food than the short, fat one, 
as he has more surface to keep warm. 

Sex affects the food requirement. A woman of about the same 
weight as a man will require a little less food because of her 
physiological make-up. She is rounder, has more subcutaneous 
fat and less muscle than the man. 

Food Requirement. — Many interesting experiments have been 



The Principles of Menu Making 9 

performed to determine the food requirements of the average 
man. 

Atwater 's and Benedict's results are as follows: 

Kan sleeping requires per hour 65 Calories 

Man sitting at rest requires per hour 100 Calories 

Man at light muscular exercise requires per hour. . .170 Calories 

Man at heavy muscular exercise requires per hour. .290 Calories 

The daily food requirement for a man at various occupations 
as estimated by Atwater : 

Man at sedentary occupation 2720 Calories 

Man at moderate muscular work 3400 Calories 

Man at hard work 4080 Calories 

The average woman requires about eight-tenths of the require- 
ments of a man ; the child from 12 to 14 years requires about 
seven-tenths; the child from 6 to 9 years requires about five- 
tenths ; while the old person requires from one-tenth to one-thir- 
tieth less than the adult. 

Balanced Ration.— We have discussed the total food require- 
ments of the individual ; the next point to determine is the relative 
amounts of protein, fat and carbohydrates needed to provide a 
balanced ration. It is now conceded by all authorities that a 
mixed diet composed of protein fat and carbohydrate is the only 
safe diet, and so each meal of the day should have these elements 
represented in varying amounts. In our warm climate, fat is not 
so largely needed, it remains longer in the stomach than the other 
foods and too much cloys the appetite. Carbohydrate, on the 
other hand, is a cheaper source of fuel than fat, is more quickly 
digested, and furnishes the needed bulk to the diet. Protein is 
needed, but the amount required is still a matter of controversy, 
for there are two schools of thought, one believing that the high 
protein diet is the only safe one, while the other feels that a super- 
abundance of protein becomes a drag on the digestive system. 
A balanced ration should furnish, according to Atwater: 

Protein 100 grams, about 3.5 ounces. 
Fat 100 grams, about 3.5 ounces. 
Carbohydrate 375 grams, about 13.3 ounces. 
Total calories, 2,816. 



10 



University of Texas Bulletin 



while, according to Chittenden, the diet should furnish: 

Protein 60 grams, about 2 ounces. 
Fat 80 grams, about 2.83 ounces. 
Carbohydrates 360 grams, about 13 ounces. 
Total calories, 2,360. 
In the case of Atwater about one-seventh of the total calorific 
requirement is furnished by pjrotein and in the- Chittenden 
standard about one-tenth of food requirement is protein. 

The measure of 100 calorie portions in some of our common 
foods : 



Measure of Foods furnishing 
100 Calories 



y 3 cup dried apples 

1 1-inch slice bread 

1 tablespoon butter 

1.6 oz. beef 

3.05 oz. beef round 

1 medium banana 

0.62 oz. bacon 

1.9 oz. flank steak 

2 tbsp. kidney beans 

2 tbsp. dried Lima beans . . , 
10 oz. carrots 

3 cups cabbage 

3 tbsp. corn meal 

i/2 square chocolate 

1 in. cube American cheese, 

] large egg 

2% tbsp. Cream of Wheat . 

4 tbsp. sifted flour 

2 1 /4 tbsp. hominy 

% cup milk 

0.98 oz. rolled oats 

3 or 4 prunes 

1 medium potato 

10 or 11 peanuts 

2 tbsp. rice 

2 tbsp. sugar 

1 1-7 cups tomatoes 



Weight 

in 
ounce-; 

1.2 

1.36 
.46 
1.6 
3.05 
5.5 
0.62 
1.9 
1.02 
1. 
10. 
9. 
.99 
.57 
.8 
2.68 
.97 
1. 
1. 
5. 



5.3 

.85 
1. 
.88 
15.6 



Calories furnished by 



Protein 


Fat 


2.20 


6.75 


1.44 


4.14 


.52 


99.36 


29.04 


71.01 


39.88 


59.73 


4.96 


5.58 


6.64 


93.33 


45.32 


54.72 


26.12 


4.68 


20.68 


3.87 


10.28 


5.13 


20.32 


8.55 


10.36 


4.77 


8.44 


71.73 


26. 


73.56 


36.24 


63.72 



12.16 
12.68 

9.40 
18.08 
16.8 

2.8 
10.65 
18.84 

9.12 



3.51 
20.02 

1.53 
52.02 
16.47 



1.35 

63.27 

.765 



21.24| 7.92 



Carbo- 
hydrate 

90.96 
81.56 



89.2S 



69.2 
75.40 
84.58 
71.12 
84.76 
18.80 
.28 

84.36 
84.92 
89.28 
28.92 
66.68 
97.2 
87.88 
17.88 
90.16 
100.00 
70.8 



The Principles of Menu Making 11 

Digestibility of Foods. — In making up menus the digestibility 
of the food is a most important factor, for no matter how care- 
fully planned, if the food can not be utilized by the body, it is 
worse than wasted. The digestibility of the food depends largely 
upon its proper cooking, and the personal pecularities of those 
eating it. The former, the housewife must control, and the 
latter, she can cater to. 

Order of Meals. — The general order of our meals is breakfast, 
luncheon, dinner. In planning these meals we must keep all of 
our principles of nutrition well in mind, remembering that the 
heavy meal should come at the time of the greatest leisure, and 
so for that reason dinner, which is the heaviest meal, is well 
placed in the evening. 

Proportion Between Parts of a Meal. — No one food supplies all 
the needs of adult life, so our menus must consist of a variety of 
foods. It is essential that we not only plan our day's menu so 
that we have a balanced ration, but so that there is a proper 
apportionment of food. We must not have too much heavy 
food at one meal. Remember, pork or some other heavy meat 
should not be followed by pie for dessert. A heavy cream soup 
should be the main dish of a meal, while only a light soup 
should be used as the first course. Plum pudding should follow 
a rather light meal, while a water ice is an excellent dessert to 
follow a heavy dinner. 

Never repeat the same flavors in one meal. If we have tomato 
soup, fresh tomato salad, and baked tomatos as a vegetable, 
all in one meal, we soon tire of tomatoes, and so if we have the 
same dish every meal or even every day, we are much more apt 
to tire of it than if we offered some variety in our menu. 

Service. — The service of the meal is worth considering, for 
often the jaded appetite will respond to a dainty dish, when an 
unattractive meal will go untouched. Dainty serving when once 
acquired takes very little more thought or time. A sprig of 
parsley well placed changes the whole aspect of the meal. Gar- 
nish, of course, can be overdone, and this brings us to another 
element in menu making, and this is the time element. 

Time a Factor. — From the economic standpoint alone woman 's- 
time in the home is valuable, for as a wage earner she could be 



12 University of Texas Bulletin 

] 
bringing in an income. No ordinary meal has a right to hours 
of a housewife's time. Too often economy is misplaced, for we 
have felt that the housewife's time was the only cheap thing. 
A cheap meat or vegetable that requires much time of the house- 
wife's which could be put to better advantage is poor economy. 
It is not cheap. 

Summary. — The important things to consider in menu making 
are, (1) the nutritive value of foods, (2) to combine foods so 
that we shall obtain a well balanced meal suitable to the indi- 
vidual needs of each member of the family, (3) to have combi- 
nations digestible and pleasing to the tastes and peculiarities of 
those for whom it is prepared, (4) a meal moderate in cost, 
and the money well expended, (5) a meal that has not cost the 
housewife excessive time in its preparation. 

There is no part of the housewife's duties that demands more 
time or that so richly rewards careful study as the proper plan- 
ning of the menu. 

Children's Meals 

Age 2 to 5 years; cost about 15 cents a day, varying with 
market. Calories about 950 to 1,300. 

An inexpensive menu planned on the basis of $1,000 income 
and three children in the family. 

Meal. Time. Food. Amount. 

Breakfast 7 :30 Orange juice 4 tablespoons 

or prune pulp 4 tablespoons 

or apple sauce 6 tablespoons 

Cream of Wheat 
or Farina 

or Wheatena 1-4 cups 

Milk to drink 1 1-2 cups 

Bread (stale) 1 slice 

Lunch 11 :00 Milk 1 cup 

Bread and butter 1 slice 

Dinner 1 :00 Baked potato 1 small 

Mashed onions 
or spinach 1-3 cup 



Meal. 



Supper 



The Principles of Menu Making 

Time. Food. Amount. 

Bread and butter 1 slice 

Baked apple 

or prune pulp 1-2 cup 

Milk to drink 1 cup 

5 :30 Boiled rice 

or grits 1 cup 

Milk 3-4 cup 

Bread and butter 1 slice 



Children's Meals. 

Age 6 to 9 years; cost about 15 cents a day, varying with 
market. Calories 1,300 to 1,600. 

Meal. Time. Food. Amount. 

Breakfast 7 :30 Cream of Wheat, 

Farina or Wheatena . . 1-2 cup 

Top milk 1-4 cup 

Stewed prunes or dates 

or apricots 5 

Toast 1 slice 

Milk to drink 1 glass 

Dinner 1 :00 Pea soup or Scotch 

broth or bean soup ... 1 cup 

Croutons 1 slice bread 

Boiled onions 
or spinach 1 serving 

Baked potatoes 1 large 

or rice 1-2 cup 

Cookies 2 

Supper 5 :30 Cream toast 2 slices bread 

Eice pudding with milk 

and sugar 1 cup 

Milk to drink 1 glass 



14 



University of Texas Bulletin 



Children's Meals 

Age 10 to 13 years; cost about 15 cents a day. Calories 1,800 
to 2,200. 

Meal. Time. Food. Amount. 

Breakfast 7 :30 Cream of Wheat or 

Farina or Wheatena . . 3-4 cup 

Top Milk 1-2 cup 

Stewed prunes or dates 

or apricots 7 

Toast 2 slices 

Milk to drink 1 cup 

Dinner 1 :00 Pea soup or bean soup . . 1 cup 

Baked fish or mutton 

or roast beef 1 small serving 

Boiled onions or string 
beans or stewed cel- 
ery ordinary serving 

Baked potato 1 large 

or rice, boiled 3-4 cup 

Cookies 3 

Supper 6 :30 Creamed potatoes 3-4 cup 

Spinach or cauliflower. .1-2 cup 

Bread and butter 2 slices 

Poached egg on toast ... 1 egg and 1 

slice bread 
Cabinet pudding 1 cup 

Dietary Meal. 



Man at sedentary work, or 
Woman at moderately active work 
Calories : 2,300-2,500 
75 grams. 

Food. 
Orange 



Protein : 

Meal. 
Breakfast 



Cost : About 25 cents. A 
moderate price for the 
cost of raw food material 
per capita per day. 

Amount. 
1 



Bacon 3 thin slices 

Egg — not fried 1 

Toast and butter 2 slices 

Coffee with sugar and cream. . . 1 cup 



The Principles of Menu Making 



15 



Meal. 
Dinner 



Supper 



Food. Amount. 

Clear soup 1 cup 

Mock duck (round steak) 1 serving 

Baked potato 1 large 

Escalloped cabbage 1 serving 

Apple short cake and cream Medium serving 

Rice and cheese 3-4 cup 

Baking powder biscuit 2 medium 

Tea with sugar 1 cup 

Stewed apricot 1 sauce dish 

Gingerbread 1 medium square 



Dietary Meal. 



Man at moderate work, or 
Woman at hard work. 
Calories: 2,700-3,000. 
Protein requirement: 80 grams. 



Cost: 25 cents per capita 
per day. A moderate 
cost for food materials. 



Meal. 
Breakfast 



Dinner 



Supper 



Food. Amount. 

Cereal I- 2 cup 

Milk (top) 1-2 cup 

Bacon 2 slices 

Toast and butter 2 slices 

Coffee 1 cup 

Rump roast and gravy 1 serving 

Rice I" 2 cup 

Boiled onions 2 

Biscuit 2 

Butter 1 ounce 

Tea 1 cup 

Indian pudding 3-4 cup 

Creamed codfish 2-3 cup 

Baked potato 1 large 

Biscuit ., 2 

Butter.... 1 ounce 

Stewed peaches -1 sauce dish 

Sugar cookies 2 



16 



University of Texas Bulletin 



Dietary Meal. 



Man at hard muscular work. 

Calories : 2,500-4,000 

Protein requirement : 100 grams. 



Cost: 25 cents per capita 
per day. A moderate cost 
for raw food materials. 



Meal. Food. Amount. 

Breakfast Grits 3-4 cup 

Sausage 2 balls 

Corn bread 2 squares 

Coffee 1 cup 

Butter 1 ounce 

Dinner Split pea soup". 1 cup 

Beef loaf and tomato sauce 1 thick slice 

Escalloped potato 1 serving, large 

Bread and butter 2 slices, thick 

Tea 2 cups 

Norwegian prune pudding 3-4 cup 

Supper Cold beef loaf 1 medium slice 

Baked potato 2 medium potatoes 

Biscuits 4 

Butter 1 ounce 

Baked apple 2 small 

Tea 1 cup 

Good Buying 

Cost and Food Value of One Day's Rations for a Family of 
Seven : 

Food Materials Amount Cost per unit Food value Cost 



Milk 4 qts. 8 cts. per qt. 

Bread (stale) .. .2 loaves 2 1-2 cts. loaf 

Sugar 3-4 lb. 5 cts. per lb. 

Potato 21-2 lbs. 15 cts. pk. 

Rutabaga 11-2 lbs. 1 1-4 cts. lb. 

Butterine 1-4 lb. 22 cts. lb. 

Hamburg 11-2 lbs. 10 cts. lb. 

Cocoa (loose) . . .1-2 oz. 19 cts. lb. 



2700 calories $0.32 



1760 

1310 

750 

192 

881 

2070 

52 



.05 

.0375 

.025 

.0188 

.055 

.15 

.0059 



Tlie Principles of Menu Making 



17 



Food Materials Amount Cost per unit Food value Cost 

Oatmeal (loose) 1-3 lb. 3 1-3 cts. lb. 600 .calories .0111 

Coffee 2oz. 21 cts. lb. 0266 

Eggs 1-2 doz. 23 cts. 500 " .115 

Tomato (can 'd) lean 8 1-3 cts. can 105 " .0833 

Cornmeal 1-2 lb. 3 cts. lb. 790 " .015 

Flour 1-2 lb. 2 1-2 cts. lb. 800 " .013 

Figs 1-2 lb. 10 cts. lb. 737 " .05 

Split peas 6 oz. 5 1-2 cts. lb. 610 " .0206 

Lard 2 oz. 32 cts. lb. 500 " .015 

Total Food Value 14,347 Calories. Total cost $1.0118. 



Estimate of family composed of : 

Age Occupation "Weight Food 

Requirement 

Man 40 Laborer 154 lbs. 3600 calories 

Woman 35 Housewife 123 lbs. 2300 calories 

Girl 9 57 lbs. 1850 calories 

Boy 7 48 lbs. 1700 calories 

Girl 5 40 lbs. 1500 calories 

Boy 3 34 lbs. 1350 calories 

Girl 11-2 34 lbs. 1200 calories 



Sample Menu 

Breakfast : Oatmeal, sugar, and top milk, 
Scrambled eggs on toast, 
Coffee for adults, milk for children. 

Lunch : Puree of split peas with croutons, 

Escalloped tomatoes, 
Bread with butterine, milk for children. 

Supper: Beef loaf with brown gravy, 

Baked potatoes, creamed Rutabaga, 
Corn muffins with caramel syrup, 
Fig pudding, 
Coffee for adults, milk for children. 



18 University of Texas Bulletin 

Wasteful Buying 
(A day's rations for family of 7.) 

Cost Amount Cost per unit Calories 

Rolls $0.15 15 $0.12 a doz. 1500 

Bread 10 2 loaves .05 loaf 1700 

Sugar 05 12 oz. .06 2-3 per lb. 1310 

Butter 10 3 1-2 oz. .45 5-7 per lb. 700 

Pork chops 40 2 lbs. .20 per lb. 3200 

Coffee 05 2 oz. .40 per lb. 

Tea 05 1 1-2 oz. .53 1-3 per lb 

Potatoes 05 2 lbs. .30 per pk. 800 

Milk 05 1 pt. .10 per qt. 300 

$1.00 

Total food value : 9,570 calories. Cost: $1.00. 
Food requirement : 135,000 calories. 

Breakfast : Toast and butter, 
Coffee, 
Milk for two young children. 

Dinner: Pork chops, 

Potatoes, 
Rolls and butter, 
Tea. 

Supper : Bread and butter, 
Potatoes, 
Milk for baby. 

Good Buying 

Cost and Food Value of One Day 's Ration for a Family of Five. 

Food Materials Amount Cost per unit Food value Cost 

Rolled oats 1 cup 10c per pk. 282 calories .0153 

Crackers Y 2 box 10c per box 225 ' ' .05 

Milk 3qts. 10c per qt. 675 " .30 

Buttermilk 1 qt. 5c per qt. 400 ' ' .05 

Oranges 2% 25c per doz. 192 " .062 



The Principles of Menu Making 



19 



Food Materials Amount 

Eggs 8 

Bread 1% loaf 

Butter V 2 lb. 

Rice % cup 

Prunes % lb. 

Cheese 1-5 lb. 

Navy beans .... % lb. 
Gelatin' ........ % tbsps. 

Sugar 1% cups 

Flour V2 cup 

Cornstarch % cup 

Potatoes 4 

Carrots 1 bunch 

Celery V2 bunch 

Lettuce 1 head 



Cost per unit 
25c per doz. 
5c per loaf 
35c per lb. 
5c per lb. 
12y 2 c per lb. 
25c per lb. 
8%c per lb. 
10c per pkg. 
6V4G per lb. 
3c per lb. 
10c per pkg. 
35c per pk. 
5c per bunch 
10c per bunch 
10c per head 



Food value Cost 


480 calories .168 


1321 ' 


.075 


1744 ' 


.175 


595 ' 


.018 


242 ' 


.041 


372 * 


.05 


500 ' 


.027 


60 ' 


.023 


1680 ' 


.049 


250 * 


.003 


197 ' 


.007 


332 ' 


.029 


120 ' 


.05 


18 ' 


.05 


36 < 


.05 



Total Food Value 9,721 Calories. Total Cost $1.2923. 

Sample Menu 

Breakfast : Oranges, 

Rolled oats with top milk. 

Eggs on toast, 

Milk for the children. 

Luncheon : Cream of navy bean soup, crackers, 
Rice cooked with cheese. 
Creamed celery. 
Whole wheat bread and butter, 
Norwegian prune pudding, 
Buttermilk, 
Eggs and milk for the children. 

Dinner: Roast beef, potatoes, creamed carrots, 

Bread, 

Lettuce salad with French dressing, 
Crackers, 
Snow pudding with soft custard. 



20 University of Texas Bulletin 

Food Costing $1.00. 
Good Expenditure for Nourishment. 
Luncheon for 8 people. 
Lentil soup and croutons : 

Milk $0.10 * 

Lentils 03 

Butter 04 I" $(U85 



Bread 015 

Apple and nut salad : 

Nuts $0.10] 

Apples 15 J- 35 

Dressing — egg yolks.. .10j 

Baking powder biscuits 07 

Butter 08 

Prune whip with custard: 

Sugar $0,031/2"] 

Prunes 08 ! 

Eggs, whites 10 

Custard 10 J 

Total $1.00 

Total calories per person : 800. 

i. 
Food Costing $1.00 

Poor Expenditure for Nourishment 

Luncheon for 8 people 
Consomme : 

l m \Z at n 3 : »2o 

Vegetables 05J 

Escalloped oysters 40 

Biscuit and butter 15 



The Principles of Menu Making 21 

String bean salad : 

Lettuce $0.05] 

Beans 07 J- 15 

Dressing 03j 

Jello 10 



Total $1.00 

Total calories per person : 400. 



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